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Thread: Need help with conversion of chicken buillion granules

  1. #1
    Join Date
    Jun 2000
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    Springboro, Ohio
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    Question Need help with conversion of chicken buillion granules

    Happy Monday, Everyone!

    I am finally getting around to making Jewel's Chicken Cordon Blue tonight and need some help. First off, the sauce calls for 1/2 tsp of chicken buillion granules. I have the Better Than Buillion chicken stock which I would like to use.

    I know that one buillion cube equals 1 tsp of the stock.....my question is how much of a cube is 1/2 tsp of granules? You following me here? I'm assuming 1/2 a cube but was hoping someone would know for sure.

    Also, what do you serve with chicken cordon blue besides a salad? Mashed potatoes?

    TIA

    Shelley

    By the way, here's the recipe for anyone who missed it.

    Chicken Cordon Bleu

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 double chicken breasts (about 7-ounces -- skinless and boneless
    each)
    Kosher salt and freshly ground black
    pepper
    8 thin slices deli ham
    16 thin slices Gruyere or Swiss cheese
    2 teaspoons fresh thyme leaves
    1/4 cup flour
    1 cup panko bread crumbs
    1 teaspoon olive oil
    2 eggs
    2 teaspoons water

    Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.

    Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving.



    * Exported from MasterCook *

    Chicken Cordon Bleu Sauce

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 TBS butter
    1/4 cup dry white wine
    1/2 tsp chicken buillion granules
    1/2 TBS cornstarch
    1/2 cup milk

    To make sauce, melt 3 TBS butter in saucepan, whisk in white wine, buillion, cornstarch and milk, and bring to a low boil, stirring frequently, until desired thickness.
    "It is no small thing that someone so fresh from God loves us."

    Charles Dickens

  2. #2
    Join Date
    Mar 2003
    Location
    at work in Ohio
    Posts
    2,159
    I think you are right. My bottle says that 1 tsp equals one cube--so 1/2 tsp would equal 1/2 cube. If it all works out! Perhaps you could just add some and then taste? Best of luck

  3. #3
    Join Date
    Jun 2000
    Location
    Springboro, Ohio
    Posts
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    Okay, thanks for the backup.
    "It is no small thing that someone so fresh from God loves us."

    Charles Dickens

  4. #4
    Join Date
    Apr 2003
    Location
    Houston, TX
    Posts
    3,258

    Re: Need help with conversion of chicken buillion granules

    Originally posted by shoyski


    Also, what do you serve with chicken cordon blue besides a salad? Mashed potatoes?
    The last time I made Chicken Cordon Bleu, I made the following BA orzo recipe. It was very good, also served green beans.

    TOASTED ORZO WITH PEAS, ONION AND BACON

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 cups orzo (rice-shaped pasta)
    1 1/4 cups chopped onion
    5 bacon slices -- chopped (I used 3 slices)
    3 1/4 cups canned low-salt chicken broth -- (or more)
    1 1/2 cups frozen peas -- thawed

    Heat large nonstick skillet over medium heat. Add orzo and stir until
    beginning to color, about 10 minutes. Transfer orzo to small bowl.

    Add onion and bacon to same skillet. Sauté until bacon browns and onion is
    tender, about 15 minutes.

    Add 3 1/4 cups broth and orzo and bring to boil. Reduce heat to
    medium-low, cover and simmer until broth is absorbed and orzo is tender,
    about 18 minutes. Mix in peas. Add more broth if mixture is dry. Cover and
    cook until peas are just warmed through, about 2 minutes. Season to taste
    with salt and pepper and serve.


    Source:
    "BA 3/00"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 254 Calories; 3g Fat (12.2%
    calories from fat); 15g Protein; 40g Carbohydrate; 3g Dietary Fiber; 4mg
    Cholesterol; 409mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat;
    1/2 Vegetable; 1/2 Fat.

  5. #5
    Join Date
    Jun 2000
    Location
    Springboro, Ohio
    Posts
    1,999
    Pony, thanks for the suggestion. I didn't see your note before I made dinner but guess what? I served the chicken over plain orzo and served with a side of green beans.
    "It is no small thing that someone so fresh from God loves us."

    Charles Dickens

  6. #6
    Join Date
    Apr 2003
    Location
    Houston, TX
    Posts
    3,258
    Originally posted by shoyski
    Pony, thanks for the suggestion. I didn't see your note before I made dinner but guess what? I served the chicken over plain orzo and served with a side of green beans.

    I'm sure it was a great meal!

    Michelle

  7. #7
    I know this is late, but I'd think that trying to cut up a buillion cube isn't easy b/c they're so hard, and I think it would be kinda messy, too. I'd prepare the whole cube in the amt. of water called for, use as much of the broth as needed in the recipe and then freeze the rest for future use.
    Beautiful young people are accidents of nature, but beautiful old people are works of art.

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